Vegan Ricotta Cheese

Disclaimer: this vegan ricotta cheese recipe is made from nuts and is very rich. This is not – I repeat – this is not on the low-fat or diet menu. But holy hell it’s good.

I grabbed this recipe from Vegan Slow Cooking for Two or Just for You and have used it in lasagna as well as baked ziti. Although it’s not low-fat, it’s a much healthier substitute than the congealed oil disgustingness you’ll find in store-bought vegan ricotta cheese.

Warning: Don’t eat too much of this or you’ll end up laying on the couch holding your belly, feeling like you gorged yourself like I do — every time. It’s so worth it though.

Makes about 3 cups.

WFPB nondairy ricotta chese

Vegan Ricotta Cheese

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Total Time: 10 minutes
Servings: 6
If you don’t have a high-speed blender/processor, soak the cashews in water for an hour or two before using.

What you’ll need

  • 1 cup raw cashews
  • 1 cup water
  • ½ cup slivered almonds
  • ¼ cup macadamia nuts
  • 2 tsp lemon juice
  • 1 tsp apple cider vinegar
  • ½ tsp sea salt

How you’ll do it

  • Add all ingredients to a food processor and process until fairly smooth, about the consistency of a grainy whip.
  • Add a little bit more salt to taste if needed.
  • Put down your spoon, it’s done. Stop eating it or there’s going to be nothing left for your dinner!

Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!

Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).

1 Comment

  1. Pingback: Plant-Based Instant Pot Lasagna Soup - KevCooksPlants

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